Prime Rib

For the wet rub

• Add chopped garlic, and herbs to a molcajete.
  2 head roasted garlic, 1 tbsp chopped thyme leaves, 1 tbsp chopped fresh rosemary
  
• Smash together the mustard, garlic, thyme, pepper and kosher salt.
  ⅓ cup Dijon mustard, 2 tsp coarsely ground pepper, 2 tsp Kosher salt
  
• Transfer to a small bowl, and whisk in the olive oil.
  3 tbsp olive oil
  

For the rib roast

• Rinse the rib roast under cool water and dry with a paper towel. Using a boning knife, separate the meat from the bones, but don’t cut all the way through. Slather some of the mustard mixture between the bone and meat.
  6 pound prime rib roast
  
• Truss tightly with kitchen twine to keep it all together.
  
• Set the meat, bone side down, in a roasting pan and season it lightly with salt.
  2 tsp Kosher salt
  

Sear the meat

• Preheat the oven to 450℉. Roast the meat in the lower third of the oven for 20 minutes.
  
• Remove the meat from the oven and reduce the oven temperature to 300°.
  

Apply the wet rub

• Slather the wet rub all over the top and sides of the meat. Be careful not to burn yourself on the hot roasting pan!
  

Roast the meat

• Add rough-cut onion, carrot, celery to bottom of roasting pan. Roast until a thermometer inserted into the center of the roast at the thickest part registers 130°. My 6 pound roast took about 2 1/2 hours. Transfer the roast to a dish board, cover it loosely with foil and let rest for 20 to 30 minutes. Don't discard the vegetables, they will be used to make Au Jus.
  1 onion, 2 carrots, 2 celery sticks
  

Carve the roast

• Set the roast on its side and remove the trussing twine. Run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Reserve carving juices to be used in Au Jus.
  

For the Au Jus

• In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan.
  3/4 cup meat drippings, 1 cup carrot, 1 cup celery, 1 cup onion
  
• Add wine; simmer until reduced slightly, 3-5 minutes. 
  1/2 cup dry red wine
  
• Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes.
  2-1/2 cup beef stock
  
• Strain through a fine sieve.
  
• Season with salt and pepper. Ladle some into a small ramekin for each guest.
  1/2 tsp salt, 1/4 tsp coarsely ground pepper
  

• Rinse the roast under cool water. Pat dry with paper towels. Score the fat-cap with a sharp knife, every ½ inch in two directions. Place the roast on a baking sheet.
  
• Dissolve 2 tbsp kosher salt in cool water. Dab a paper towel into the salty water, then use it to thoroughly wipe down the roast on all sides. Place the roast uncovered in the refrigerator. If you have a second refrigerator, use that one. This will make sure the temperature stays relatively constant because you won't be opening the refrigerator door as much.
  
• Allow the meat to set undisturbed in the refrigerator for up to 1 week before roasting it. The roast will shrink noticeably, and the color will turn dark red as the beef flavor concentrates.
  
• One day before roasting, wipe down the roast with olive oil, then sprinkle it with salt and pepper, or whatever dry or wet rub you wish to use.
  
• Cover the seasoned roast with plastic wrap, and return to the refrigerator. Allow it to set in the refrigerator for one more night.
  
• When you are ready to cook, remove the roast from the refrigerator. Allow the roast to come to room temperature. Remove the plastic wrap just prior to roasting it.